Our 23 Best Brussels Sprouts Recipes for Thanksgiving

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce. Chopped chestnuts add a nice crunch to the tender brussels spouts. It's a no-fuss, 30-minute recipe that's perfect for Thanksgiving, but can easily be added to any weeknight meal.

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Instead of roasting brussels sprouts, shredding them raw and tossing them with escarole makes for an excellent salad. The tangy buttermilk dressing is light and flavorful.

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Why are these ridiculously easy brussels sprouts so good? First they’re coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they’re lightly charred, which enhances their nutty sweetness. They’re finished with a sprinkling of Parmesan cheese, which melts into the leaves.

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The only thing better than a full plate of caramelized brussels sprouts is a plate of brussels sprouts with pancetta.

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This recipe comes together in 40 minutes and serves 12, making it an ideal side dish to prepare when you’re entertaining.

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These brussels sprouts, a recipe from Nuno Mendes, come together in just two simple steps.

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To incorporate brussels sprouts into your appetizer course, this flatbread pairs them with pancetta, caramelized onions, and Parmigiano-Reggiano cheese.

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The key to Michael Symon’s deeply savory side dish is a dressing that includes anchovies, capers, mustard and a little honey.

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The staff at Myers + Chang restaurant call these sprouts “green candy” because they get so sweet as they brown in the skillet.

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This corn bread dressing includes plenty of brussels sprouts, so it's like two classic Thanksgiving side dishes in one.

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Granny Smith apples, bacon, and brussels sprouts make a tasty combination.

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“This is where I like to use Thanksgiving cranberries,” says chef Dean Fearing, who mixes them into the maple-butter sauce topping his brussels sprouts. He roasts the sprouts to bring out their nutty sweetness. “This dish turns a non-brussels sprouts lover over to the other side,” he says.

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You can use vacuum-packed chestnuts for this recipe, or roast fresh ones yourself.

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Chef Ana Sortun tosses her super fast skillet-cooked brussels sprouts with sausage and a citrusy honey glaze.

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The key to this dish from David Chang is to almost burn the brussels sprouts; the charred flavor is irresistible.

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Beyond salt and ground pepper, Marc Meyer’s smoky brussels sprouts only require three ingredients: brussels sprouts, thick-cut bacon, and sour cream.

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When roasting winter vegetables, like brussels sprouts, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook at the same rate. And toss them at least once while they're in the oven, so they brown evenly.

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Mashed parsnips might be even better than mashed potatoes. They have the same creamy, luscious texture, with the addition of a distinctly nutty, slightly sweet flavor. Once topped with crispy brussels sprout leaves, this dish becomes 100 percent irresistible.

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Instead of roasting brussels sprouts, toss them with arugula, parsley, and a light buttermilk dressing. If you’ve got a few extra minutes, quick-pickled shallots add color, texture, and tang.

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Instead of a green salad, Tanya Holland thinly slices these brussels sprouts like cabbage, then cooks them quickly to serve as slaw.

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Christina McKeough loves to use a tart-sweet Ginger Gold apple in this slaw for its crisp texture.

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“This Cheesy Brussels Sprouts Bread Pudding is one of the crowd-pleasing mains we consistently serve during the holidays,” Hetty McKinnon writes. “I started making it a few years ago as a hybrid recipe, inspired by the bread puddings we ate for dessert in Australia and the Thanksgiving stuffing that is served here in America.”

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A duo of alliums—shallots and pearl onions—become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with “lardons” made from king oyster mushrooms, making this a superstar vegetarian side dish that even meat lovers will enjoy.

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